Coconut Icebox Cake
A cool, creamy no-bake dessert layered with coconut flavor and whipped goodness—perfect for warm-weather treats.
- Prep Time: 15 minutes
- Total Time: 6 hours 15 minutes
- Yield: 12 servings
- Category: Dessert, No-Bake
- Method: No-Bake / Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 cup coconut cream or coconut milk (full-fat)
1 teaspoon coconut extract (optional, for stronger flavor)
1 box graham crackers
1½ cups sweetened shredded coconut (divided)
Optional: toasted coconut for garnish
Instructions
In a large bowl, beat softened cream cheese until smooth.
Add sweetened condensed milk and coconut cream; beat until creamy and well blended.
Fold in whipped topping and 1 cup shredded coconut. Add coconut extract if using.
In a 9×13-inch dish, spread a thin layer of the coconut mixture.
Add a layer of graham crackers, then spread more coconut mixture on top.
Repeat layers until all ingredients are used, ending with the cream layer on top.
Sprinkle remaining shredded coconut or toasted coconut on top.
Cover and refrigerate for at least 6 hours or overnight until set and the crackers have softened.
Slice and serve chilled.
Notes
For extra texture, toast some of the shredded coconut before topping.
Add crushed pineapple to the filling for a piña colada twist.
Store in the fridge for up to 4 days—great for make-ahead desserts!
Find it online: https://allrecipesmade.com/coconut-icebox-cake/
